To make Fried Green Tomatoes: Mix together pecans and panko. Whisk eggs just to blend. Dredge 1 tomato slice in flour, shaking off excess. Dip in eggs, then in pecan and panko mixture. Repeat with remaining ingredients to make 72 slices.
To make Sage-flavored Goat Cheese: In sauté pan, heat butter over low heat until light brown. Add sage leaves and sauté until crispy. Remove; drain on paper towels. In bowl, crumble cheese and sage. Season with salt and pepper; mix lightly. Refrigerate, covered.
To make Salad Dressing: In small bowl, whisk together syrup, walnut oil and hot pepper sauce. Refrigerate, covered.
For each serving, to order: Heat oil in sauté pan; add 3 tomato slices. Sauté for 2 minutes, turning once, until lightly brown. In medium bowl, toss 2 cups greens and 1 tablespoon salad dressing until greens are evenly coated. Mound greens in middle of plate. Arrange tomatoes around greens alternating with 3 orange segments. Sprinkle salad with 1 tablespoon cheese mixture, 2 teaspoons cranberries and 1 tablespoon bacon.
Tip: If green tomatoes are not available, substitute beets: Heat oven to 400° F. Peel 24 medium beets and cut into 1/2-inch slices. Mist with olive oil, season with salt and pepper. Arrange beets in single layer on baking sheet; cover with foil. Roast for 25-30 minutes or until tender. Bread and sauté as for tomatoes.
Recipe created by Chef Debra Paquette, Zola, Nashville, TN
